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Warner's Taste Club - Slow-cooked sweet potato and root vegetable hotpot recipe
Warner's Taste Club - Slow-cooked sweet potato and root vegetable hotpot recipe

Slow-cooked sweet potato and root vegetable hotpot

Enjoy winter’s earthy flavours the easy way with this slow cook dish from Head Chef, Nick Orr, at The Manor House Hotel in Moreton-in-Marsh

Chef's Notes

With autumn finally here and the long nights setting in, it’s time to enjoy simple, slow-cooked dishes. It truly is my favourite time of year in the kitchen. This recipe is typical of what we serve at the restaurant and whilst most people won’t have tried cooking pork cheeks before, it’s a very simple process. The cheeks release so much flavour whilst cooking along with the other ingredients to create a rich and indulgent sauce to go with the creamy mash and sweet roasted vegetables. Ask your local butcher about pork cheeks.

The Bridge is a relaxed riverside brasserie in an idyllic setting on the banks of the River Avon. Sadly the restaurant will be closing again due to the latest Government lockdown, but will continue to offer a takeaway service. Find out more here: thebridgeatbidford.com

Ingredients

  • 2 medium onions
  • 1 tbsp oil
  • 3-4 sweet potatoes (800g)
  • 3 medium carrots (300g)
  • 2 medium parsnips (250g)
  • 3 tbsp plain flour (25g)
  • 2 tbsp tomato purée
  • 2 tsp dried mixed herbs
  • 400ml hot vegetable stock (made with 1 vegetable stock cube)
  • 400g can butter beans
  • 400g can chopped tomatoes
  • ½ tsp dried chilli flakes
  • Flaked sea salt
  • Ground black pepper
  • Flat leaf parsley optional
  • Basil pesto to serve optional

Method

  • Peel and thinly slice the onions. Pour oil into a large non-stick frying pan and fry onions over a medium heat for 5 minutes, or until softened and lighty browned.
  • While the onions are cooking, peel the sweet potatoes and cut them into roughly 3cm chunks, peel the carrots and parsnips and cut into roughly 3cm chunks.
  • Put the onions and other vegetables into the slow cooker, add the flour and season with a little salt and plenty of pepper; toss well together.
  • Mix the tomato purée and herbs with the hot vegetable stock and pour over the vegetables. Rinse the beans and drain, then add to the chopped tomatoes and chilli; stir well.
  • Cover with the lid and cook on high for 4-5 hours or low for 6-8 hours or until the vegetables are tender and the sauce is thick. Add fresh parsley and basil pesto to serve.

To Serve

  • This is great winter vegetable dish, that’s full of flavour and very filling. It’s also relatively low in calories but high in fibre due to all the lovely vegetables and butter beans. Serve as a one-pot meal with some fresh basil pesto, or as an accompaniment to some grilled meat or fish.

  • You can even blitz the leftovers and turn it into a tasty soup…

To Serve

Take the casserole dish out of the oven and remove the pork cheeks. Pour the sauce through a sieve and discard the vegetables. The sauce can now go into a saucepan and reduce by one third – it will thicken on its own and will have a lovely shine to it. Add the cheeks and take off the heat.

That’s the hard work done!

Heat the mash slowly, place onto the plate, along with the vegetables from the oven. Place three pork cheeks on top, pour over some sauce and enjoy!

To drink

Warner's Taste Club - Slow-cooked sweet potato and root vegetable hotpot recipe

Zapallares Carmenere Reserve 75cl

Well rounded and fruity with an abundance of cherry and cassis fruits and a touch of vanilla, this is an easy drinking wine for winter days.

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